2 lbs. LUMP CRAB MEAT
8 med. scallions (bulbs), chived
1/2 c. white toast crumbs
1/2 c. milk
1 tsp. salt
1 tsp. white pepper
1 tbsp. sweet butter
2 banana peppers, minced
1 tsp. powdered garlic
3 tsp. lemon juice
1 sm. can water chestnuts, quartered

Melt butter over medium heat; add peppers, scallions, salt, white pepper, garlic, lemon juice, bread, and milk. Mix well until peppers lighten.

Layer crab meat on top; cover and remove from heat until crab is warm. Serve over rice.